Categories: Pie- Cobbler- Cheesecake-Tart

Ingredients

• 1 1/2 cups almond shortbread cookie crumbs
• 3 Tbsp. sugar
• 3 Tbsp. butter or margarine melted
• 4 (8oz.) pkg. cream cheese, softened
• 3 large eggs
• 1 cup sugar
• 1 (14 oz.)pkg. sweetened flaked coconut
• 2 tsp. vanilla extract
• 2 cups Fresh Orange Curd
• 1 cup sweetened flaked coconut, lightly toasted (optional)
• Decorated Pastry Strips (optional):
• poster board or sturdy cardboard at least 12 x 12 3/4 inches
• 1/2 (15 oz.) pkg. refrigerated piecrusts
• 1/3 cup powdered sugar
• 12 oz. vanilla bark coating, divided
• Garnish: Boxwood Garland

Directions

1. Stir together first 3 ingredients; press mixture into bottom of a 10-inch springform pan.
2. Bake at 350 degrees for 8 minutes. Cool.
3. Beat cream cheese eggs and 1 cup sugar at medium speed with an electric mixer until fluffy. Stir in 14 oz. pkg. coconut and vanilla. Pour into prepared crust.
4. Bake at 350 degrees for 1 hour. Cool completely on a wire rack.
5. Cover and chill 8 hours. Release sides of springform pan, and place cheesecake on serving platter or cake stand. Spread Fresh Orange Curd evenly over top of cheese cake. Sprinkle 1 cup toasted coconut around outer edge of top, if desired. Arrange Decorated Pastry Strips on sides of cheesecake, if desired. Garnish top of cake, if desired.

6. Decorated pastry Strips:

7. Cut 1 (12 × 2-inch) strip and 1 (12 × 3/4-inch) strip from poster board using a ruler as a guide.
8. Unfold piecrust on a lightly floured surface; gently roll to press out fold lines. Lay the 12 × 2-inch cardboard template horizontally across piecrust; cut piecrust into 5 (2-inch) strips. The bottom cut of each strip will be the top cut of new strip; do not separate strips. Lay the 12 × 3/4-inch template vertically across piecrust; cut piecrust into 3/4 inch strips. Separate into individual pieces. (There will be about 40 [2 × 3/4 inch] pieces). Arrange pastry pieces on an ungreased baking sheet 1/4 inch apart.
9. Bake at 425 degrees for 4 to 5 minutes or until golden brown. Remove from oven. Remove half of pastry pieces on baking sheet to wire rack to cool; sprinkle remaining warm pieces evenly with powdered sugar. Let all pastry pieces cool completely.
10. Microwave half of vanilla coating in a glass bowl at medium 1 minute or until melted, stirring once; spoon into a small zip-top plastic bag and seal. Snip a small hole in 1 corner of bag; pipe lace design (continuous string of melted coating without touching) on top side of each un-sugared pastry piece. let stand until coating is firm.
11. Repeat melting procedure with remaining vanilla candy coating. Pipe a small amount of melted coating on the back of all pastry pieces; carefully press onto sides of cheesecake alternating the patterned strip with the powdered sugar strips. (Tip: Press each pastry piece onto cheesecake as it is piped, do not allow candy coating to harden before pressing onto cheesecake.)

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